A Boke of Gode Cookery Presents

To make Paste of Regia against a Consumption

PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic

DESCRIPTION: Small meatballs made from 5 different types of fowl and pistachios

To make Paste of Regia against a Consumption.

Take two Quailes, two Roales, two Partridges, a  dozen of cock Sparrowes, the brawne of a Capon, roast these readie to be eaten; take the flesh from the bone, and beate it fine in an Alabaster mortar, with two ounces of the pith of Veale growing in the backe, a quarter of a pound of Pistaceas, halfe a drachme of Amber-greece, a graine of Musk, halfe a pound of white Sugar-candie beaten fine: put all these into an Alabaster morter, beat it to a perfect Paste, now and then putting in a spoonefull of Goates milke, put in two or three graines of Bezar, when you have beaten all to a perfect Paste, make it vp in little round cakes, and so bake it vp on a sheete of paper..

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